Impact of Storage Temperatures on the Quality of Oven-Dried Black Jelly Mushroom, Auricularia nigricans (Agaricomycetes)

The aim of this study was to determine the effects of various storage temperatures (4, 25, and 35 degrees C) on quality parameters and microbial counts of oven-dried black jelly mushroom (Auricularia nigricans) for a period of 60 days. The mushroom was dried using a cabinet dryer at 60 degrees C for 24 h to a constant weight prior to storage. The water activity of oven-dried A. nigricans indicated a 96% increment (35 degrees C) compared to 40% (4 degrees C) after being stored for 60 days. Similarly, moisture content showed approximately 4-fold elevation at 35 degrees C compared to a 2-fold increase at 4 degrees C after 60 days. However, at the end of storage, total phenolic content underwent a 46% reduction for storage at 35 degrees C compared to a 29% reduction at 4 degrees C. Likewise, the ferric reducing antioxidant power was also reduced nearly 45% (35 degrees C) compared to 40% (4 degrees C). Microbial counts at 4 degrees C were lower [6.40 log colony forming units (CFU)/g] compared to storage at 35 degrees C (6.47 log CFU/g) after 60 days. Taken altogether, the best storage temperature for oven-dried black jelly mushroom was at 4 degrees C.

Automated summary

The effects of different storage temperatures (4, 25, and 35 degrees C) on the quality and microbial counts of oven-dried black jelly mushroom were investigated. The results showed that a storage temperature of 4 degrees C was the most effective in maintaining the quality and reducing microbial counts.